Bringing You the Very Best Prosciutto

Still made with traditional methods seasoned, salt-cured, air-dried Prosciutto di San Daniele has a distinct taste that captures the flavor of Italy.

Transparently thin slices, lovely marbling, slightly sweet and wonderful when paired with melon or figs, but at its best eaten alone. This must be the Italian delicacy prosciutto.

Still made with traditional methods this seasoned, salt-cured, air-dried ham has a distinct taste that captures the flavor of Italy.

San Daniele and Parma are the only two regions in Italy that produce prosciutto. Both have Protected Designation of Origin (PDO) status, which regulates the type of animal, what it’s fed, where it’s raised, as well as the exact cut of meat used and the aging time.

There are the three “P’s” of how we honor prosciutto:

  • Protection of the quality and flavor

  • Production in accordance with the specific PDO regulations

  • Pride in the traditional methods that have been followed for generations

At Whole Foods Market, there is a fourth “P” that stands for partnerships.

Since the 1950’s the majority of the pigs raised in Italy are treated with antibiotics whether they are sick or not. Whole Foods Market’s stringent meat standards do not allow the use of antibiotics, ever.

Our commitment drove us to partner with producers in Italy to assure that the meat is in line with our meat quality standards. This journey took over seven years to complete. At the end, we found a trustworthy partner Principe di San Daniele, our friends who own the maturation facility that ages the prosciutto we sell in our stores.

Principe was founded in 1961 and maintains strict quality standards. Only salt can be used to cure the meat, there are no preservatives or nitrates allowed in their prosciutto. The ham legs must mature a minimum of 13 months and the maturation facility must adhere to the traditional methods that give the meat its amazing flavor.

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Would you like a wonderful taste of Italy? Come in and try traditional prosciutto di San Daniele.

What’s your favorite way to serve prosciutto?

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